Easter White Chocolate Cheesecake recipe

Mash the biscuits, add the melted butter and mix until well combined.

Line the base of a 19 cm tin with vegetable paper. Then, add the biscuits, press well and refrigerate for 20 minutes.

Melt the white chocolate in a bain-marie. Set aside.

Beat the cream cheese until creamy.

Add the white chocolate and continue beating.

Hydrate the gelatine with the water and set aside for 5 minutes. Then, microwave the gelatine for 20 seconds.

Add the cream and beat again.

Add a bit of the cheesecake mixture to the gelatine and add it to the cheesecake cream and mix well.

Pour half of the mixture into the mould. Then, add the chocolate eggs and pour in the rest of the mixture. Refrigerate for at least 6 hours.

Unmould and decorate with chocolate eggs. Enjoy!